This Greek chicken and potatoes is a one pan meal with marinated garlic and herb chicken and tender potatoes, all roasted to golden brown perfection. A super easy dinner for a busy weeknight.
I am all about the sheet pan meals like Asian salmon, lemon thyme chicken and this flavorful Greek chicken. It’s less work with minimal cleanup involved!
In my opinion, you can never go wrong with a one pan meal. The protein and veggies all cook together and you only have one dish to clean at the end! This Greek chicken and potatoes is tender and juicy chicken thighs with golden brown potatoes. You can serve this dish as is, or add an additional veggie on the pan to round out your meal.
How do you make Greek chicken with potatoes?
The first step in this recipe is to make a marinade of olive oil, lemon juice, garlic, oregano and spices. The chicken and potatoes are tossed in the olive oil mixture, then they go onto a sheet pan to roast until they’re golden brown and cooked through. Add a sprinkling of fresh parsley and some lemon wedges and dinner is served!
Tips for Greek Chicken
- I prefer to use bone-in skin-on chicken thighs for this recipe because they are super flavorful and they don’t dry out in the oven. You could also use chicken drumsticks or bone-in, skin-on chicken breasts if you prefer. The bone-in chicken breasts will take longer to cook than the chicken thighs, so keep that in mind.
- If you’d like, you can reserve a tablespoon or two of the marinade before you add the chicken and potatoes, then drizzle that reserved marinade over the cooked dish for added flavor.
- This dish is great for meal prep; it will keep in the fridge for up to 4 days.
Greek Chicken with Potatoes Variations
You can add other ingredients to this dish to create other flavor variations that suit your tastes.
- Vegetables: During the last 15 minutes of the baking time, you can add vegetables such as broccoli, asparagus, cauliflower or zucchini.
- Cheese: Sprinkle 1/3 cup crumbled feta cheese over the finished dish.
- Herbs: Instead of garnishing your Greek chicken with fresh parsley, you can use green onions, chives, dill or basil.
- Potatoes: You can use red potatoes, Russet potatoes or even sweet potatoes instead of the Yukon gold potatoes.
How long does it take to bake chicken thighs?
It takes approximately 45 minutes to bake chicken thighs at a temperature of 400 degrees F.
How do you know when chicken is done?
You can tell that your chicken is done when the juices run clear and a thermometer inserted into the thickest part of the chicken registers at least 165 degrees F. I use a digital probe thermometer with a remote so that I can monitor the progress of the chicken from anywhere in the house.
I cannot get enough of this Greek chicken, my family loves it and I’m sure your family will enjoy it too!
More one pot meals
Greek Chicken and Potatoes
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 pound small Yukon gold potatoes halved
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- lemon wedges for garnish
- cooking spray
Instructions
- Preheat the oven to 400 degrees F.
- Place the olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano in a large bowl. Whisk to combine.
- Add the chicken and potatoes to the bowl; toss to coat with the marinade.
- Coat a sheet pan with cooking spray. Arrange the chicken and potatoes on the pan in a single layer.
- Bake for 40-45 minutes or until chicken is done and potatoes are tender, stirring halfway through the cooking time.
- Sprinkle with parsley. Garnish with lemon wedges and serve.
Aubrey says
This recipe was super delicious and soooo easy. It will be part of my regular rotation. Thank you!!!
Maybritt Mujadzic says
Can I prep everything together the night before and place in fridge?
Sara says
That should be fine, the potatoes may discolor a bit from sitting overnight but it won’t affect the flavor at all.
Laura says
Delish. I would cut the Evoo in 1/2 next time.
FJL says
Simple and easy to make. Was a definite crowd pleaser at my house.
Tracy says
Can you use boneless/skinless chicken? If so, how would you adjust the temp and cook time?
Sara says
I assume you are referring to boneless skinless chicken thighs? They’d take less time to cook, more like 30 minutes. That being said, the potatoes may take longer than 30 minutes to cook, so you’ll need to make sure both components are cooked through at the 30 minute mark, or else remove the chicken at that point and let the potatoes keep cooking.
Simaron says
Can I marinate chicken overnight?
Sara says
Yes that’s fine!
Lise says
Love this simple and delish recipe. I make a cucumber, tomato, parsley , lemon juice, EVOO simple salad on the side! I also don’t use the full cup of EVOO.
Donna says
Love this recipe – have made it many times. I would add more time to the preparation, though. It takes me at least 10 minutes to just squeeze and zest the lemons. I also cut fat off of the chicken.
Barbara Henning says
Easy recipe with a fantastic result. Great for a crowd.
Elzbth says
This was a hit last night, and I love how easy it was to prepare. I marinated the chicken all day and added some zucchini for the last 15 minutes. Will definitely be making again.
CHARLES says
What a delicious meal, quick and easy to make. Ended up licking the plate…lol
Yaya says
Should I flip the chicken halfway through?
Sara says
I do not flip it!